Saturday, April 16, 2016

Bhindi Raita / Okhra dip / Bendekai tambli

Raita is prepared by combining finely chopped raw vegetable (sometimes cooked) or fruit along with yogurt. It is very popular in India, Pakistan and Bangladesh and is served as a cooling agent along with spicy curries and rice (Check out different rice recipes here ). Sometimes, raita could also be served with stuffed flatbreads (Check out different flatbread recipes here). I have already shared Palak Raita and Carrot - Onion raita on my blog. Today, I will be sharing a raita recipe with Okra or Bhindi. Easy to prepare and make a great side with spicy rice recipes or gravies:)

INGREDIENTS:

Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml

Serves :4

Fresh Okra / bhindi : 30 (approximately 3 cups when thinly sliced)

Yogurt : 2 cups (If the yogurt is very thick, dilute it with milk or water)

Ghee / clarified butter : 3 tsp

Salt as per taste

For tempering/ tadka:

Ghee / clarified butter : 1 tsp

Urad dal / split black gram : 1/2 tsp

Rai / mustard seeds : 1/2 tsp

Dried red chillies : 2

Green chillies : 2 (slit lengthwise)

Asafoetida : 1/4 tsp

PROCEDURE:

Wash the Okra and air dry them or wipe them dry with a napkin. It is necessary that the okra is dry before we use them.Remove the top and end of the Okra. Thinly slice the Okra into thin slices.

Heat 3 tsp of ghee / clarified butter in a wide mouthed pan. When hot, add the sliced okra. Sprinkle little salt and fry until the slices get nicely roasted. Cook on medium heat. This takes a little time but believe me its well worth it. Once done, set it aside to cool.

To prepare the tempering, heat the ghee. When hot, add the mustard seeds, urad dal/ split black gram, dried red chillies, slit green chillies . When the seeds start to splutter, add the asafoetida and curry leaves. Turn it off and set it aside.

Take yogurt in a bowl. If the yogurt is too thick, dilute it a little with water or milk. Whisk it well.

Add the roasted okra . Adjust the salt (Remember, we had sprinkled some salt to the okra while roasting. So add accordingly.) Lastly add the tempering and serve.

NOTE: This raita is best served fresh. It gets a gooey texture when it sits for a long time. Hence, serve fresh.